Snickerdoodle Surprise Cupcakes

Ingredients:

• 1/2 cup coconut flour
• 3/4 cup Erythritol
• 2 tsp baking powder
• 1 tbsp gelatin powder
• 2 tsp cinnamon
• 4 eggs
• 1/2 cup melted butter
• 1/2 cup heavy whipping cream
• 1/4 cup cream cheese, cut into small pieces
• 1 tsp vanilla extract
• 1 tube Just Made Keto Buttercream Frosting

Instructions:

Preheat oven to 350 degrees. Line a 12 cup cupcake tin with liners. Combine dry ingredients in a mixing bowl. Add remaining ingredients, and mix until well combined. Spoon batter into prepared tin, and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in pan before carefully removing. With a skewer, from the top poke a hole in the center of each cupcake. Pipe Just Made Keto Vanilla Buttercream into each hole. Ice each cupcake with remaining frosting, and if desired sprinkle with cinnamon and Erythritol.

Servings: 12
Amount per serving
Calories 265
Total Fat 25g
Net Carbohydrates 3.5g
Protein 4.9g
Disclaimer: Nutrition is approximate.

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Chocolate Ricotta Mousse

Ingredients:

• 4 cups ricotta, whole milk
• 1/4 cup cocoa powder
• 1/2 tsp almond extract
• 1/2 – 1 cup sugar substitute

• 2 cups heavy whipping cream
• 1 cup sugar substitute

Instructions:

Add ricotta, cocoa powder, almond extract and sugar substitute (use 1/2 cup for heavier sugar substitutes, or 1 cup for the more powdered variety, or to taste) to food processor or blender. Process on high until smooth. Scrape sides of processor and repeat. In a mixing bowl, add heavy whipping cream and sugar substitute. Beat with whisk attachment until stiff peaks form. Use piping bag to layer chocolate ricotta and whipping cream in small dishes. Top with cocoa powder or sugar free chocolate chips. Alternatively, fold whipped cream into ricotta for a more light and fluffy mousse. Makes 16 half-cup mousses.

Nutrition Facts
Servings: 16
Amount per serving
Calories 212
Total Fat 19.2g
Net Carbohydrates 5g
Protein 7.8g
Disclaimer: Nutrition is approximate.

Easy Keto Buñuelos

Ingredients:

• 1 low-carb tortilla
• 3 tbsp erythritol
• 2 tsp cinnamon
• 2 TBSP melted butter
• 1/4 cup canola oil (for frying)
• Optional: sugar-free whipped cream for topping!

Instructions:

In a deep pan, heat 1/2 cup oil over medium-high heat. Using scissors, cut tortilla into six triangles. Fry tortilla pieces in oil, occasionally flipping with metal tongs, until golden brown on both sides. Place on a paper towel lined baking sheet to cool slightly. Place tortilla pieces in a ziplock bag, drizzle 2 TBSP melted butter in bag. Add 2 tsp cinnamon and 3 TBSP erythritol. Gently shake and flip closed ziplock bag, until sweetener and spices are dispersed. If desired, top with sugar-free whipped cream before serving.

Nutrition Facts
Servings: 2
Amount per serving
Calories 261
Total Fat 27.1g
Net Carbohydrates 2.2g
Protein 2.7g
Disclaimer: Nutrition is approximate.

Carrot Cake Cookies

Ingredients:

Cookies

• 1 cup flax meal
• 1 cup almond flour
• 1 cup sugar substitute
• 1 TBSP baking powder
• 2 tsp cinnamon
• 1/2 tsp cloves
• 1 tsp nutmeg
• 4 eggs
• 1 cup shredded carrot
• 1/2 cup melted butter
• 1/4 cup sour cream
• 1 tsp vanilla extract
• Optional: walnuts

Cream Cheese ICING

• 4 oz softened cream cheese
• 1/4 cup heavy whipping cream
• 1/4 cup water
• 1/2 cup erythritol, powdered
• 1/2 tsp vanilla extract
• Optional: walnuts

Instructions:

Preheat oven to 350°F. Prepare a cookie sheet with parchment paper. Combine dry ingredients in mixing bowl. Mix in eggs, carrots, melted butter, sour cream, and vanilla extract. Mix until thoroughly combined. Spoon batter onto cookie sheet using a cookie scoop. Cookies will spread, so space cookies at least two inches apart. Bake for 15-20 minutes. Check the cookies after 15 minutes by flipping one of them over with a metal spatula, they should be slightly golden on the bottom. Let cool, while preparing the icing. Beat softened cream cheese and heavy whipping cream in mixing bowl until smooth. While still mixing, add vanilla and water. Slowly add powdered erythritol. (You can make powdered erythritol by simply pulsing erythritol in Ninja Chopper or food processor). Spread icing over cookies. If desired, sprinkle cookies with chopped walnuts.

Nutrition Facts
Servings: 40
Amount per serving
Calories 52
Total Fat 4.7g
Net Carbohydrates .7g
Protein 1.4g
Disclaimer: Nutrition is approximate.

Moose Bars

Ingredients:

• 4 oz softened cream cheese
• 1/2 cup heavy whipping cream
• 1/2 tsp vanilla extract
• 1/4 cup Erythritol
• 4-5 Cakies crumbled (For pumpkin bars, use 1/2 of a Pumpkin Mug Muffin )

Instructions:

Beat softened cream cheese in mixer until smooth. Slowly ad heavy whipping cream 1/4 cup at a time, and beat until fluffy, like very heavy whipped cream. Add vanilla extract. Still mixing, slowly add erythritol or sugar substitute of your choice and mix until sugar substitute dissolves and is no longer grainy (taste is the best test for this). Fold in crumbs. Fill ice cream molds (These work great, or get creative with foil) and insert popsicle sticks. (If desired, sprinkle more crumbs into the bottom of the mold before filling or around the popsicle stick as decoration.) Freeze until set, at least 3 hours before serving.

Nutrition Facts: Moose Bars (FRUITY)
Servings: 10
Amount per serving
Calories 95
Total Fat 8.9g
Total Carbohydrate 1.3g
Protein 1.75g
Disclaimer: Nutrition is approximate

Nutrition Facts: MOOSE BARS (PUMPKIN)
Servings: 10
Amount per serving
Calories 86.4
Total Fat 8.3g
Total Carbohydrate 1.1 g
Protein 1.5g
Disclaimer: Nutrition is approximate.